Mujaddara (Lentils and Rice with Caramelized Onions)
This comforting and hearty dish features tender green lentils and fluffy rice, topped with a generous amount of deeply caramelized onions. It's a staple of Levantine cuisine, perfect as a satisfying side or a light main course.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 321 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.5 cupgreen lentil, rinsed
- 4 tbspolive oil
- 1 tspcumin, ground
- 0.5 tspcoriander, ground
- 1 cupbasmati rice, rinsed
- 1.5 cupvegetable broth
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
for lentils
- 3 cupwater
- 1 pcsbay leaf
for topping
- 2 pcsyellow onion, thinly sliced
Equipment
large skillet · fork · wooden spoon · medium pot
The method
Step by step
- 1
Add the lentils, water, and bay leaf to a medium pot.
- 2
Bring the lentils to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender but still hold their shape.
About 20 min
Cook’s note: Do not overcook the lentils; they should not be mushy.
- 3
While the lentils are cooking, heat olive oil in a large skillet or pot over medium-low heat.
- 4
Add the sliced yellow onions to the skillet and cook slowly, stirring occasionally, for 25-30 minutes, until they are deeply caramelized and dark golden brown.
About 25 min
Cook’s note: Patience is key for truly sweet and caramelized onions; don't rush this step.
- 5
Remove about two-thirds of the caramelized onions from the skillet and set aside for garnish, leaving some in the pan.
- 6
To the skillet with the remaining onions, add the ground cumin and ground coriander and cook for 1 minute until fragrant.
About 1 min
- 7
Drain the cooked lentils, discarding the bay leaf, and add them to the skillet with the spices and onions.
- 8
Stir in the rinsed basmati rice, vegetable broth, salt, and black pepper.
- 9
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
About 18 min
Cook’s note: Avoid lifting the lid too often during cooking to allow the rice to steam properly.
- 10
Remove the pot from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting period allows the rice to finish steaming and become fluffy.
- 11
Fluff the mujaddara gently with a fork and transfer it to a serving dish.
- 12
Top generously with the reserved caramelized onions and serve warm.
Per serving
Nutrition
- Calories
- 320.5kcal
- Protein
- 4.4g
- Carbs
- 43.2g
- Fat
- 14.2g
- Fibre
- 1.7g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover mujaddara in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
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